ABSTRACT

In this study, the effect of carrot puree with enhanced levels of chlorogenic acid, obtained from carrots treated with wounding stress, on Lactobacillus concentration in microbiota, cognitive and brain development in two generations of rats was evaluated. Wistar rats were randomly assigned three different diets: control, 90% (w/w) control + 10% carrot puree (CP), and 90% control + 10% wounding stress carrot puree (WSCP). Wounding stress enhanced chlorogenic acid concentration ~4 times when compared to untreated CP (522 mg/kg). Rats treated with WSCP and CP diets increased the counts of Lactobacillus in the gut microbiota as compared with the control group (p ˂ 0.019) of the second generation. Myelin content of WSPC was significantly higher than control and CP groups in the first generation. In the second generation, myelin raised to 204 mg/g in WSCP group and this group had the highest RNA content. Overall, results indicate that WSCP improves brain development by increasing myelin concentration and RNA.

摘要

在这项研究中，评估了从受伤的胡萝卜中提取的胡萝卜泥中绿原酸含量提高的胡萝卜泥对两代大鼠微生物群中乳酸杆菌浓度，认知能力和大脑发育的影响。Wistar大鼠被随机分配三种不同的饮食：对照组，90％（w / w）对照+ 10％胡萝卜泥（CP）和90％对照+ 10％创伤应激胡萝卜泥（WSCP）。与未经处理的CP（522 mg / kg）相比，伤口应激将绿原酸浓度提高了约4倍。用WSCP和CP饮食治疗的大鼠增加了乳酸杆菌的计数与第二代对照组相比，肠道菌群中的s（s = 0.019）。第一代中，WSPC的髓磷脂含量显着高于对照组和CP组。在第二代中，WSCP组的髓磷脂升高至204 mg / g，该组的RNA含量最高。总体而言，结果表明WSCP通过增加髓磷脂浓度和RNA来改善大脑发育。